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Cheddar Cheese Souffle

As Thanksgiving is rapidly approaching, bringing along with it To-Do lists that are out the door, it’s nice to make a dinner that is quick and cheap. My mom and I made this delicate Cheddar Cheese Souffle for dinner last night and ate the whole thing between four of us. The key to a souffle – no jumping in the kitchen.

Begin by smearing 1 tbs butter around the souffle or casserole dish. Sprinkle in the parmesan cheese and roll the dish to cover the sides. Place the prepared dish in the freezer for 5 minutes.

In a saucepan, melt the butter and cook until the water cooks out, about 3 minutes. Heat the milk in a separate pan slowly until hot. Combine the flour, dry mustard, garlic powder, and salt in a small bowl.

Add the flour mixture to the butter whisking continuously for 2 minutes over medium low heat.

Whisk in the heated milk. Bring it to a boil and then remove from heat.

In a separate bowl, beat the egg yolks into a creamy consistency. Temper the yolks into the milk mixture by pouring slowly and constantly whisking. If you pour too fast the heat will cook your eggs.

Beat together the egg whites, water, and cream of tartar until glossy and firm.

Mix the cheddar cheese into the milk mixture until well incorporated.

Gently fold in 1/4 of the egg whites. Continue to add the whites by fourths, folding very gently as to not deflate the eggs.

Pour the mixture into the prepared dish, filling it to 1/2 inch from the top.

Place the dish in a pan in case of overflow during baking. A deflated souffle would not be the greatest fun to clean out of the bottom of your oven.

Bake at 375 for 35-40 minutes. It will rise while baking. Be very careful to not jump around the kitchen while it is baking or budge the pan while removing it from the oven as it can easily deflate.